Slideshow: My Pie Monday: Smoked Oysters, Chinese BBQ Pork, and More!

Adam Kuban's WFO Bar Pie with Pepperoni and Jalapeño
Adam Kuban's WFO Bar Pie with Pepperoni and Jalapeño

"I finally started getting serious about doing the pop-up thing I've been talking about for ages, and so we tested out some bar pies in the wood-fired oven, since the space I'd be using for the pop-up, Emily in Clinton Hill, Brooklyn, is a WFO joint. Yeah, WFO probably isn't ideal for bar pies, and I was worried it wouldn't work, but the five or so pizzas we tested were promising. More testing to come, and then I'm going to work on the date and logistics with the folks at Emily. Really excited about this! Read more here: http://www.pizzamaking.com/forum/index.php?topic=29785.msg309672#msg309672" —Adam Kuban

Classic Margherita from Eric
Classic Margherita from Eric

”A very soupy, but flavorful Margherita with buffalo mozzarella and fresh basil. Dough was 4 days old, 65% hydrated. Made from KA bread flour, very little yeast, and a well-developed starter. Baking wasn’t timed, but had to be barely over a minute with a 920º on the floor of the WFO.” —Eric Leath

Tim's Classic Marg
Tim's Classic Marg
"#SoCalPizzaFrustration #ItsNotTheWater #KettlePizza I'm working on my technique so that it isn't a big deal to bang out 4-6 quality pies on a week night with kids and all that. Just my simple dough recipe, sauce, and either cheese or salami (for my dairy-allergy boy). The woodfire kettle pizza on my Weber charcoal grill gets into the 'approaching 1000 F' zone (estimated as the thermometer's topped out). Delicious pies. I'm still working on getting them thinner. Will stick with these toppings until I do and *then* branch out. CA pizza is too much about the toppings." —Tim K
White Onion-Provolone Pizza by Bella Regina
White Onion-Provolone Pizza by Bella Regina
"Genoa salami, shaved white onion, provolone, and red sauce." Bella Regina
Rockyraccoon82's Crushed Tomatoes, Salami, and Tarragon
Rockyraccoon82's Crushed Tomatoes, Salami, and Tarragon
"Haven't posted for a long time due to working on my new kettle barbecue pizza oven. Finally, I fired it up last weekend. The first pizza in the oven was a 61% hydration dough topped with uncooked crushed tomatoes, piccante salami, fresh tarragon and buffalo mozzarella. Pizzas again this weekend...practice makes perfect!" rockyraccoon82
MKP's Soppressata Pie
MKP's Soppressata Pie
"Inspired by a pizza we had a few years ago at Il Refolo in Venice, I baked up this soppressata, red onion and fresh cherry tomato pie on Kenji’s NY Style dough. The basics are my usual KA bread flour with a 2-3 day fridge ferment, baked on the Steel. I’ve been trying to do a new pizza each week with details captured in a feature I’m calling #fridaynightslice. More on Dailywaffle.com." —MKP
Wilwn's Smoked Oysters and Onion Pizza
Wilwn's Smoked Oysters and Onion Pizza
"Sourdough 4 hour room temp + 5 night cold ferment, bread flour, tomato sauce, mozzarella, smoked oysters, onions, pizza pan-broiler, 2 minutes." Wilwn
Chinese BBQ Pork Pizza from Derricktung
Chinese BBQ Pork Pizza from Derricktung

"Since I still haven't found a good one to highlight Chinese Sausage on pizza, I thought I'd go a different route and try to create a Chinese BBQ Pork based one.

The Chinese BBQ Pork was marinated over night, roasted in the oven, and then diced. Pork was then tossed with stir fried onions, soy, hoisin, and various spices, and set in the fridge to cool, before eventually being spread on the pizza before entering the wood-fired oven.

Dough is 63% hydration, cold fermented for 3 days, room temperature in bulk for 2 hours, balled and room temped for 2.5 hours, and then opened, and into the 900 degree WFO for about 90 seconds. Diced green onions on top to finish, along with a spoonful of tomato sauce.

The sauce was a bit too hearty, and too sweet...need to dial back the hoisin, and up the salt content a bit, as well as thinning out the BBQ pork mixture. This would've been great in a bao, but too dense for the top of a pizza. Any other ideas/thoughts/suggestions are appreciated!Derricktung

Pesto and Cherry Tomato Pie from Csafranek
Pesto and Cherry Tomato Pie from Csafranek

“Pesto, mozzarella and grape tomatoes! Cooked in the WFO!!” —Csafranek

Jerryaldo’s Margherita
Jerryaldo’s Margherita

”Baked in a wood-fired brick oven, a traditional margherita with added "giovane provolone". Dough is Caputo "00"…approximately 52-hour refrigerator rise, then 3-hour room temperature. Dough basically spread itself out, but was near impossible moving it from the container it was in!” —jerryaldo

Fennel Pie
Fennel Pie

”Cold fermented sourdough crust. San Marzano tomatoes with with garlic and hot Calabrian peppers. 60% aged mozzarella 40% provolone cheese. Topped with caramelized fennel and spicy hot pickled fennel and spicy hot pickled grapes.” —Okaru